Broiled Veal

It must not be done too fast, and will take longer than beef. It is a great improvement to broil pork and lay between the slices of veal. Lay them upon the meat while it is broiling, and if they are not brown when the veal is done, put them a few minutes longer on the gridiron. If pork is not used, season with butter. In either case, add pepper and salt.

Calfs Head (With Brain Sauce)

Let the head, liver, and lights soak in cold water an hour or two. Wash them clean. Take out the brains. Boil the head, etc, in four or five quarts of water, three hours, till very tender. Throw some salt into the water, skim very thoroughly. Boil the brains twenty minutes, tied up in a piece of muslin. Tie up a few sprigs of parsley with a thread, and hold them in boiling water a minute. Have ready two eggs boiled hard. Chop the brains, cut the parsley fine, cut up the eggs, then rub a tablespoonful of flour into one of butter; put the eggs, the brains, and the parsley into it in a saucepan; pour on about a cupful of boiling water; stir all together, let it boil up once, and serve. Calf's head is good hashed. To make it into a soup, see mock turtle.

Ragout Of Veal

Take the bones from a breast of veal, and lay it in a stew-pan, and the bones with it; boil gently an hour and a half in barely enough water to cover it. Skim it well; add salt and pepper. Make force-meat balls of cold veal, bread-crumbs, sweet marjoram, a tablespoonful of butter, and an egg. Take out the bones. Turn the meat over, and baste it with butter; flour it thickly; lay the force-meat balls upon it, pour a small half cup of ketchup into the pan; set it into the oven fifteen or twenty minutes to brown. Lay the meat into a deep platter, and pour the gravy over it.

Ragout Of Cold Veal

Cut handsome slices from any part of cold veal, flour them well. Have the spider hot, with a spoonful of butter melted in it, and fry the veal a handsome brown. Take out the meat, and put a pint of stock into the spider; and, as it boils up, stir in a spoonful of browned flour rubbed smooth in butter; add salt and pepper, and two or three spoonfuls of ketchup, and half a grated nutmeg, or a blade of mace, return the veal to the spider, and boil up once.

Rabbits And Squirrels

Clean and wash them well, scald them fifteen or twenty minutes in just water enough to cover them. Skim the water, cut them up, and dip the pieces in beaten egg, and roll in bread-crumbs or pounded cracker, with salt and a little pepper. Fry them brown in butter; lay them in a fricassee-dish. Put a little of the water in which they were boiled into the spider; rub two spoonfuls of browned flour smooth in some of the water, and stir into the spider, and pour over the pieces. If the gravy does not seem rich enough, stir into it a small spoonful of butter. Rabbits and squirrels are nice fricasseed like chickens. Babbits are also stuffed and roasted.

Melton Veal, Or Veal Cake

Cut three or four pounds of raw veal, and half as much ham, into small pieces. If you have the remains of cooked veal or ham, add them. Boil six eggs hard, cut them in slices, and lay some of them in the bottom of a deep brown pan; shake in a little minced parsley; lay in some of the pieces of veal and ham, then add more egg, parsley, pepper, and salt; then more meat, and again parsley, pepper, and salt, till all the meat is laid in. Lastly add water enough just to cover it, and lay on about an ounce of butter shaved thin; tie over it a double paper, bake it an hour, then remove the paper, press it down with a spoon, and lay a small plate with a weight upon it, and let it remain another hour in the oven. When cold, it will cut in slices.